JP2023163458A - Milk-containing beverage and production method thereof - Google Patents

Abstract

To provide a milk-containing beverage which can give a cool feeling and a clear feeling when drinking.SOLUTION: A milk-containing beverage contains a flavor component and a milk component. The milk component contains a solid content derived from a whey separated product. A percentage of the solid content derived from the whey separated product to a fat-free milk solid content of the milk-containing beverage is 50 mass% or more.SELECTED DRAWING: None

Description

The present invention relates to a milk-containing beverage and a method for producing the same.

In milk-containing beverages containing flavor components and milk components, such as milk-containing tea drinks and milk-containing coffee drinks, the type and content of the milk components affect the flavor of the milk-containing beverage. Generally, as the content of milk fat and non-fat milk solids increases, the richness tends to increase. Furthermore, it has been reported that when whey protein is included as a milk component in a beverage, problems such as a decrease in flavor due to the unique odor of whey protein (whey odor) and a bad aftertaste after heat sterilization are reported (Patent Document 1) ~2).
By the way, in summer and the like, there is a demand for drinks that have a cool and refreshing feeling. Flavoring agents are generally used to impart a cool or refreshing feeling to beverages (Patent Document 3).

International Publication No. 2010/026855 Patent No. 6810821 International Publication No. 2019/078185

However, adding flavoring agents that give a cooling or refreshing feeling to milk-containing beverages causes problems such as the generation of flavors (excessive irritation, bitterness, etc.) that can impair the deliciousness of milk-containing beverages, and residual aromas in the production line. , which is undesirable.
An object of the present invention is to provide a milk-containing beverage that gives a cool and refreshing feeling when drinking, and a method for producing the same.

The present invention has the following aspects.
[1] A milk-containing beverage containing a flavor component and a milk component,
A milk-containing beverage, wherein the milk component includes a solid content derived from a whey isolate, and a ratio of the solid content derived from the whey isolate to the non-fat milk solid content of the milk-containing beverage is 50% by mass or more.
[2] A milk-containing beverage containing a flavor component and a milk component,
The ratio of non-fat milk solids to the total mass of the milk-containing beverage is 1% by mass or more,
A milk-containing beverage, wherein the milk-containing beverage has a lactose/milk protein mass ratio of 2.5 or more.
[3] The milk-containing beverage according to [1], wherein the whey isolate is whey powder.
[4] The milk-containing beverage according to [1] or [2], wherein the ratio of the non-fat milk solids to the total mass of the milk-containing beverage is 1 to 15% by mass.
[5] The milk-containing beverage according to [1] or [3], wherein the ratio of the solid content derived from the whey isolate to the total mass of the milk-containing beverage is 2% by mass or more.
[6] The flavor component is at least one selected from the group consisting of tea extract, tea extract, matcha, coffee extract, fruit juice, cocoa, caramel, chocolate, vegetable juice, spice, and fragrance. , the milk-containing beverage according to any one of [1] to [5].
[7] The milk-containing beverage according to [6], wherein the tea extract is at least one selected from the group consisting of black tea extract, green tea extract, hojicha extract, oolong tea extract, and jasmine tea extract. .
[8] The milk-containing beverage according to any one of [1] to [7], wherein the milk-containing beverage has a pH of 6.4 to 7.0 at 20°C.
[9] A method for producing a milk-containing beverage containing a flavor component and a milk component, the method comprising:
A step of mixing the flavor component and a milk component-containing raw material,
The milk component-containing raw material includes whey isolate,
In the mixing step, the milk component-containing raw material is mixed so that the ratio of the solid content derived from the whey isolate to the non-fat milk solid content of the milk-containing beverage is 50% by mass or more. Production method.
[10] A method for producing a milk-containing beverage containing a flavor component and a milk component,
A step of mixing the flavor component and a milk component-containing raw material,
The milk component-containing raw material contains lactose and milk protein,
In the mixing step, the ratio of non-fat milk solids of the milk component-containing raw material to the total mass of the milk-containing beverage is 1% by mass or more, and the mass ratio expressed by lactose/milk protein in the milk-containing beverage. A method for producing a milk-containing beverage, comprising mixing the milk component-containing raw materials so that the amount of milk is 2.5 or more.

According to the present invention, it is possible to provide a milk-containing beverage that gives a cool and refreshing feeling when drinking, and a method for producing the same.

In this specification, the symbol "~" used in numerical ranges includes the lower and upper limits thereof.

[Milk-containing beverage]
A milk-containing beverage according to one embodiment of the present invention includes a flavor component and a milk component.
As used herein, the term "flavor component" refers to a component that imparts aroma and taste to a milk-containing beverage.
The flavor component may be at least one selected from the group consisting of tea extract, non-tea tea extract, matcha, coffee extract, fruit juice, cocoa, caramel, chocolate, vegetable juice, spice, and fragrance.

Examples of tea extracts include extracts extracted from tea with water (including hot water), concentrates obtained by concentrating the extracts, dried products obtained by drying extracts or concentrates, and the like. The tea extract is preferably at least one selected from the group consisting of black tea extract, green tea extract, hojicha extract, oolong tea extract, and jasmine tea extract, and black tea extract is particularly preferred.
Examples of the tea extract include an extract extracted from tea outside the tea with water (including warm water), a concentrate obtained by concentrating the extract, a dried product obtained by drying the extract or the concentrate, and the like. Examples of tea extracts include extracts of various types of tea, such as rooibos tea, herbal tea, yerba mate tea, and barley tea. These tea extracts may be used alone or in combination of two or more.

Examples of coffee extracts include extracts extracted from roasted coffee beans or crushed coffee beans with water (including hot water), concentrates obtained by concentrating extracts, and dried products obtained by drying extracts or concentrates. It will be done.
As the coffee extract, a coffee extract obtained by extracting roasted coffee beans having an L value of 16 to 26 is preferable. It is more preferable that the roasted coffee beans have an L value of 17 to 23. The L value represents lightness and is an index of the degree of roasting of roasted coffee beans. The L value can be measured using a color difference meter. As the color difference meter, for example, a spectral whiteness meter/color difference meter PF 7000 manufactured by Nippon Denshoku Industries Co., Ltd. can be used. The degree of grinding of roasted coffee beans (the fineness of the powder when coffee beans are ground) is not particularly limited, and can be set to match the desired taste, such as coarse grinding, medium grinding, fine grinding, etc.

Fruit juices include citrus fruits (oranges, tangerines, lemons, yuzu, bergamot, etc.), berries (strawberries, blueberries, blackcurrants, raspberries, aronia, etc.), apples, grapes, pears, peaches, cherries, acerola, plums, pineapples, bananas. , fruit juices of various fruits such as melon, guava, and mango. The fruit juice may be used in the form of a concentrate or a dried product obtained by drying the concentrate.
Examples of vegetable juices include juices of various vegetables such as tomatoes, carrots, pumpkins, potatoes, green peppers, paprika, beets, kale, and spinach. The vegetable juice may be used in the form of a concentrated liquid or a dried product obtained by drying the concentrated liquid.
Spices include garlic, ginger, sesame, chili pepper, horseradish, pepper, nutmeg, cinnamon, cardamom, cumin, saffron, allspice, cloves, Japanese pepper, orange peel, dill seed, watercress, coriander leaf, perilla, celery, and chives. , parsley, mustard green, Japanese ginger, mugwort, basil, oregano, rosemary, peppermint, lemongrass, wasabi leaves, Japanese pepper leaves, etc. The spice may be used in the form of a concentrate or a dried product obtained by drying the concentrate.

Examples of the flavor include black tea flavor, bergamot flavor, matcha flavor, chocolate flavor, white chocolate flavor, vanilla flavor, caramel flavor, cocoa flavor, coffee flavor, strawberry flavor, whiskey flavor, and the like.
It is preferable that the milk-containing beverage does not contain a flavoring agent that imparts a cooling or refreshing feeling. Examples of fragrances that impart a cool or refreshing feeling include 2,2,6-trimethylcyclohexanecarboxylic acid derivatives disclosed in International Publication No. 2019/078185.

These flavor components may be used alone or in combination of two or more.
As the flavor component, tea extract or coffee extract is preferable from the viewpoint that a cool feeling and a refreshing feeling are easily linked to deliciousness. That is, the milk-containing beverage is preferably a milk-containing tea beverage or a milk-containing coffee beverage. Tea extract or coffee extract may be used in combination with other flavoring ingredients.

The content of the flavor component can be appropriately selected depending on the type of flavor component.
The content of the tea extract or non-tea tea extract is preferably 0.01 to 10% by mass, and 0.05 to 5% by mass, based on the total mass of the milk-containing beverage, in terms of solid content. More preferably, 0.1 to 3% by mass is even more preferred.
The content of matcha is preferably 0.01 to 10% by mass, more preferably 0.05 to 5% by mass, and even more preferably 0.1 to 3% by mass, based on the total mass of the milk-containing beverage.
The content of coffee extract is preferably 0.01 to 10% by mass, more preferably 0.05 to 5% by mass, and 0.1% by mass, based on the total mass of the milk-containing beverage, in terms of solid content. ~1.5% by mass is more preferred.
The content of fruit juice is preferably 0.01 to 25% by mass, more preferably 0.1 to 1.5% by mass, based on the total mass of the milk-containing beverage, in terms of the amount of straight fruit juice.
The content of cocoa is preferably 0.01 to 10% by mass, more preferably 0.1 to 1.5% by mass, based on the total mass of the milk-containing beverage, in terms of solid content.
The content of caramel is preferably 0.01 to 10% by mass, more preferably 0.1 to 1.5% by mass, based on the total mass of the milk-containing beverage, in terms of solid content.
The content of chocolate is preferably 0.01 to 10% by mass, more preferably 0.1 to 1.5% by mass, based on the total mass of the milk-containing beverage, in terms of solid content.
The content of vegetable juice is preferably 0.01 to 25% by mass, more preferably 0.1 to 1.5% by mass, based on the total mass of the milk-containing beverage, in terms of the amount of straight vegetable juice.
The content of the spice is preferably 0.001 to 10% by mass, more preferably 0.005 to 0.5% by mass, based on the total mass of the milk-containing beverage, in terms of solid content.
The content of the flavoring agent can be appropriately set to an amount that can impart a desired flavor to the milk-containing beverage.

As used herein, the amount of solid content of the tea extract means the amount of soluble components contained in the tea extract or the dried product thereof. The amount of solid content of the tea outside tea extract means the amount of soluble components contained in the tea outside tea extract or the dried product thereof. The amount of solid content of coffee extract means the amount of soluble components contained in the coffee extract or the dried product thereof.
When the tea extract, non-chai tea extract, and coffee extract are liquid, the solid content of each of the tea extract, non-chai tea extract, and coffee extract is the amount when the liquid is at 20°C. It can be calculated by multiplying the measured value (Bx value) of the refractometer by the liquid volume (g) of the liquid. If the tea extract, non-tea tea extract, and coffee extract are solid, the refractometer value (Bx value) obtained when the solid is dissolved in water and the aqueous solution obtained is 20 ° C. It can be calculated by multiplying by the liquid amount (g). As the refractometer, it is possible to use, for example, RX-5000i-Plus manufactured by ATAGO.

The milk component is a solid content derived from milk.
In a milk-containing beverage, the milk component includes at least solids derived from whey.
"Whey" refers to the transparent liquid that remains after coagulated milk is removed during the process of producing cheese, casein, sodium caseinate, yogurt, etc. using milk as a raw material. The milk used as a raw material for whey is preferably the milk of mammals such as cows, sheep, and goats, and cow's milk is particularly preferred. Whey is more acidic than the raw material milk, and its pH is about 4.6 to 6.3, although it varies depending on the fermentation conditions such as the lactic acid bacteria used. Whey is mostly water. Whey usually contains whey protein, lactose, ash, and fat (milk fat) as solids.
As the solid content derived from whey, the above-mentioned solid content derived from whey, solid content derived from whey protein concentrate (WPC), solid content derived from whey protein isolate (WPI), solid content derived from whey isolate, etc. are used. Is possible.
"Whey separated product" refers to whey that has been subjected to component separation treatments such as degreasing and desalting using a separator, separation membrane, ion exchange resin, etc. Therefore, the solids derived from whey isolate can be considered non-fat milk solids. The whey separated product after the component separation treatment is in a liquid state. This whey isolate can be used as it is in liquid form, but it can also be processed into a powder (referred to as "whey powder" herein) by processing it by conventional methods such as spray drying or freeze drying. . From the viewpoint of ease of handling during production, it is preferable to use whey powder as the whey isolate.
Lactose accounts for the largest proportion of the solid content of whey isolate. The ratio of lactose to the solid content of the whey isolate is, for example, 70 to 90% by mass. The proportion of whey protein to the solid content of the whey isolate is, for example, 10 to 15% by weight.
As the whey isolate such as whey powder, a commercially available product may be used, or one produced by a known method may be used.

The milk component may further contain solids derived from milk component-containing raw materials other than solids derived from whey. The solid content derived from the milk component-containing raw material other than the solid content derived from whey may be non-fat milk solid content, milk fat, or both.
Examples of dairy ingredients containing solids other than whey-derived solids include raw milk, skim milk, partially skimmed milk, concentrated milk, skim concentrated milk, lactose, condensed milk, whole milk powder, skim milk powder, cream, and cream powder. , cheese, butter, etc. These milk component-containing raw materials may be used alone or in combination of two or more.

The ratio of the solid content derived from whey isolate to the non-fat milk solid content of the milk-containing beverage is 50% by mass or more, preferably 55% by mass or more, and more preferably 60% by mass or more. If the proportion of solids derived from whey isolate is 50% by mass or more, a cool and refreshing feeling can be felt when drinking even if no fragrance is included.
The upper limit of the ratio of the solid content derived from the whey isolate to the non-fat milk solid content of the milk-containing beverage is not particularly limited in terms of coolness and refreshing feeling, and may be 100% by mass. In terms of the taste of the milk-containing beverage, the ratio of the solid content derived from the whey isolate to the non-fat milk solid content of the milk-containing beverage is preferably 90% by mass or less, more preferably 75% by mass or less.

The ratio of the solid content derived from the whey isolate to the total mass of the milk-containing beverage is preferably 2% by mass or more, more preferably 2.5% by mass or more, and even more preferably 3% by mass or more. If the ratio of solid content derived from whey isolate to the total mass of the milk-containing beverage is equal to or higher than the above lower limit, the cool feeling and refreshing feeling will be better.
In terms of taste, the ratio of solid content derived from whey isolate to the total mass of the milk-containing beverage is preferably 10% by mass or less, more preferably 4% by mass or less, and even more preferably 3.5% by mass or less.

The ratio of non-fat milk solids to the total mass of the milk-containing beverage is preferably 1 to 15% by mass, more preferably 1 to 10% by mass, and even more preferably 2 to 8% by mass. If the proportion of non-fat milk solids is above the above lower limit, the refreshing feeling, cooling sensation, and milk flavor will tend to stand out, and if it is below the above upper limit, the aroma and flavor of flavor components will tend to stand out. .
The ratio of non-fat milk solids to the total mass of the milk-containing beverage is determined by subtracting the mass of the fat content of the milk-containing beverage from the mass of the solids in 100 g of the milk-containing beverage, and then subtracting the mass of the solid content of raw materials other than dairy ingredients. It is found by subtracting. The solid content of milk-containing beverages and raw materials other than dairy ingredients is a content other than water content, and is calculated from the moisture content measured by the direct heating drying method, similar to the solid content of milk-containing beverages described below. .
The ratio of non-fat milk solids to the total mass of milk-containing beverages is determined according to the Milk Ministerial Ordinance, Attached Table 2 (7) Test method for component standards for milk, etc., "1. Determination method for non-fat milk solids in milk and dairy products". It is possible to measure.

The ratio of milk fat to the total mass of the milk-containing beverage is preferably 0.1 to 10% by mass, more preferably 0.2 to 4% by mass, and even more preferably 1 to 3% by mass. If the ratio of milk fat is equal to or higher than the above lower limit, the flavor of milk tends to stand out, and if it is lower than the above upper limit, there is a tendency that the refreshing feeling, cool feeling, aroma and flavor of the flavor components stand out.
The percentage of milk fat content is determined by the Gerbel method. Specifically, 10 mL of sulfuric acid was injected into the Gerber milk fat meter using a sulfuric acid pipette, then 11 mL of milk-containing beverage was gradually layered on top of the sulfuric acid using a milk pipette, and 1 mL of pure amyl alcohol was added. Put on a rubber stopper, press the stopper with your fingers and shake to dissolve the milk-containing beverage, then soak in warm water at about 65°C for 15 minutes, then centrifuge for 3 to 5 minutes (at least 700 rotations per minute). The milk is then soaked in hot water of about 65° C. to keep the temperature constant, and the frequency of the precipitated fat layer is taken as the amount of fat (mass %) in the milk-containing beverage.

The ratio of milk components (total of non-fat milk solids and milk fat) to the total mass of the milk-containing beverage is preferably 1.1 to 25% by mass, more preferably 1.2 to 14% by mass, and 3 to 11% by mass. Mass % is more preferred.

The milk-containing beverage may further contain other components other than flavor components and milk components, if necessary, within a range that does not impair the effects of the present invention.
Other ingredients include, for example, water, sweeteners, acidulants, bittering agents, colorants, antioxidants, pH adjusters, emulsifiers, stabilizers, purified salts, vitamins, amino acids, minerals, antifoaming agents, etc. It will be done.

Examples of sweeteners include sugars such as sugar, glucose, fructose, lactose, isomerized sugar, maltose, palatinose, fructooligosaccharide, galactooligosaccharide, raffinose, and sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritol, and lactulose. , glycyrrhizin, stevioside, rebaudioside, sweet tea extract, sweet tea extract, acesulfame potassium, sucralose, saccharin, aspartame, and the like. One type of sweetener may be used alone or two or more types may be used in combination.

Examples of pH adjusters include bases such as sodium hydroxide and potassium hydroxide, sodium hydrogen carbonate (baking soda), sodium carbonate, potassium hydrogen carbonate, potassium carbonate, disodium hydrogen phosphate, sodium citrate, potassium citrate, Examples include sodium or potassium salts of organic acids such as sodium acetate, potassium acetate, sodium L-ascorbate, and other pH adjusters that can be used under the Food Sanitation Law. One type of pH adjuster may be used alone or two or more types may be used in combination.

The pH of the milk-containing beverage at 20° C. is preferably 6.0 to 7.4, more preferably 6.4 to 7.2, and even more preferably 6.6 to 7.0. If the pH is below the above upper limit, the refreshing feeling, coolness, milk stability, and milk flavor of the milk-containing beverage tend to stand out, and when it is above the above lower limit, the milk stability tends to be better. There is.

The solid content of the milk-containing beverage is preferably 1.1 to 50% by mass, more preferably 1.2 to 25% by mass, and even more preferably 3 to 15% by mass, based on the total mass of the milk-containing beverage. If the solids content of the milk-containing beverage is above the above lower limit, the flavor of milk and the aroma and flavor of the flavor components will tend to stand out, and if it is below the above upper limit, the refreshing and cooling sensation will tend to be better. be.
The solid content is a content other than water content, and is calculated from the water content measured by a direct heat drying method (calculation formula: 100 - water content (mass %) = solid content).

The milk-containing beverage according to another embodiment of the present invention includes a flavor component and a milk component, and the ratio of non-fat milk solids to the total mass of the milk-containing beverage is 1% by mass or more, and the milk-containing beverage contains a flavor component and a milk component. The mass ratio expressed by lactose/milk protein (hereinafter also simply referred to as "lactose/milk protein") is 2.5 or more.
The flavor components and milk components may be the same as those mentioned above. However, the milk-containing beverage according to this embodiment does not need to contain solid content derived from whey isolate.

The ratio of non-fat milk solids to the total mass of the milk-containing beverage is 1% by mass or more, preferably 1 to 15% by mass, more preferably 1 to 10% by mass, and even more preferably 2 to 8% by mass. If the proportion of non-fat milk solids is above the above lower limit, the refreshing feeling, cooling sensation, and milk flavor will tend to stand out, and if it is below the above upper limit, the aroma and flavor of flavor components will tend to stand out. .

Lactose/milk protein is a value obtained by dividing the mass (g) of lactose contained in a milk-containing beverage by the mass (g) of milk protein contained in the milk-containing beverage.
The ratio of lactose/milk protein is 2.5 or more, preferably 2.5 to 10, more preferably 2.8 to 6.5, more preferably 3 to 5, even more preferably 3.2 to 4. If the lactose/milk protein content is greater than or equal to the lower limit and less than the upper limit, a milk-containing beverage with a refreshing feeling, a cool feeling, and a milk flavor can be obtained.

The mass of milk protein contained in a milk-containing beverage can be calculated by summing the mass of milk proteins (whey, casein) derived from milk component-containing raw materials contained in 100 g of a milk-containing beverage. Moreover, the mass of milk protein contained in a milk-containing beverage can be measured, for example, by the Kjeldahl method.

The mass of lactose contained in a milk-containing beverage can be calculated by summing the mass of lactose derived from milk component-containing raw materials used for 100 g of a milk-containing beverage. In addition, the mass of lactose contained in milk-containing beverages can be measured, for example, using the Test Method for Component Standards for Milk, etc., Appendix Table 2 (7) of the Milk Ministerial Ordinance, "7 Methods for Determination of Sugar Content in Dairy Products a. Determination of Lactose". It is possible.

[Method for producing milk-containing beverages]
The milk-containing beverage described above can be produced, for example, by a production method that includes a step of mixing a flavor component and a milk component-containing raw material (mixing step).
The flavor components are as described above.
The milk component-containing raw material contains at least solids derived from whey.
The milk component-containing raw material may further include a milk component-containing raw material containing a solid content other than the solid content derived from whey. Examples of the milk component-containing raw material containing solids other than whey-derived solids include those mentioned above.

In the mixing step, the milk component-containing raw materials are mixed so that the ratio of solids derived from whey isolate to the non-fat milk solids of the milk-containing beverage is 50% by mass or more, or the total mass of the milk-containing beverage is The milk component-containing raw materials are mixed such that the proportion of non-fat milk solids in the milk-containing beverage is 1% by mass or more, and the mass ratio expressed by lactose/milk protein in the milk-containing beverage is 2.5 or more.
In the mixing step, components other than these may be mixed with the flavor component and the milk component-containing raw material. Other components include those mentioned above.
The mixing order of flavor components, milk component-containing raw materials, and other components is not particularly limited. They may be mixed all at once or sequentially. A solid raw material such as whey powder may be dissolved or dispersed in water in advance. Acidic raw materials such as whey isolate may be neutralized in advance.

After the mixing step, the obtained liquid mixture is heat sterilized as necessary (heat sterilization step).
"Heat sterilization" refers to "heat sterilization for 30 minutes at a temperature between 62 and 65 degrees Celsius, or a method that has an equivalent or higher sterilization effect," in accordance with the milk sterilization method specified in the Milk Ministerial Ordinance. ” means to heat. The sterilization method may be an indirect heating method such as batch sterilization or plate sterilization, or a direct heating method such as injection sterilization or infusion sterilization.
The sterilization conditions can be appropriately set depending on the characteristics of the liquid mixture, the sterilizer (sterilization method) used, the container, etc. For example, in the case of UHT sterilization, the conditions are 120 to 150°C for about 1 to 120 seconds, preferably 130 to 145°C for about 2 to 30 seconds. In the case of retort sterilization, the conditions are 110 to 130°C for about 10 to 30 minutes, preferably 120 to 125°C for about 10 to 20 minutes.

After the mixing step or after the heat sterilization step, the mixed liquid is homogenized as necessary (homogenization step). Homogenization can be carried out by a known method using a homogenizer or the like.
After the heat sterilization step or after the homogenization step, the mixed liquid is cooled (cooling step). The cooling temperature is, for example, 5 to 25°C.

As described above, a milk-containing beverage is obtained through a mixing process, and if necessary, a heat sterilization process, a homogenization process, a cooling process, and the like. After the mixing step, additional steps such as dilution and concentration may be performed before obtaining the milk-containing beverage.
The obtained milk-containing beverage is typically filled into a container to produce a packaged milk-containing beverage. Examples of containers include cans, PET bottles, plastic cups, glass bottles, and paper packs.
A packaged milk-containing beverage may be produced by filling a container with a mixed liquid that has not undergone a heat sterilization process and heat sterilizing it by a retort sterilization method.

The present invention will be explained in more detail below using Examples. However, the present invention is not limited to these examples.

(Raw materials used)
Skimmed milk powder: manufactured by Morinaga Milk Industry Co., Ltd. (contains 34% by mass of milk protein, 53.3% by mass of carbohydrates, and 7.9% by mass of ash, based on the total mass of skimmed milk powder. Non-fat milk solids content is 95.2% by mass) .
Whey powder: manufactured by Morinaga Milk Industry Co., Ltd. (contains 77% by mass of lactose, 12.5% by mass of whey protein, and 5-6% by mass of ash based on the total mass of whey powder).
Cream: manufactured by Morinaga Milk Industry Co., Ltd. (fat content 45% by mass).
Liquid sugar: Manufactured by Showa Sangyo Co., Ltd., sugar mixed fructose glucose liquid sugar.
Fragrance: Bergamot flavor.
Sodium carbonate: Manufactured by Takasugi Pharmaceutical Co., Ltd.

(Preparation example 1: Preparation of black tea extract)
100 g of commercially available black tea leaves were poured into hot water for extraction, the black tea leaves were removed by filtration, and the mixture was cooled to obtain 1500 g of black tea extract.

(Test example 1)
Test Example 1 was conducted to evaluate the influence of whey isolate on the cooling sensation, refreshing sensation, black tea texture, and taste of a milk-containing black tea beverage.

<Manufacture of iced Earl Gray tea latte>
Iced Earl Gray tea lattes of Examples 1 to 7 were produced according to the formulations shown in Table 1 and according to the procedures shown below. Examples 1 to 3 are comparative examples, and Examples 4 to 7 are examples.
The black tea extract obtained in Preparation Example 1, skim milk powder, whey powder, cream, liquid sugar, flavor, and dissolved water were mixed. The resulting mixture was homogenized using a homogenizer at 75°C and 15 MPa, heat sterilized at 80°C for 10 minutes using a batch sterilizer, and then cooled to 10°C to obtain an iced Earl Gray tea latte. Ta. The non-fat milk solid content of the obtained iced Earl Gray tea latte was 4.09% by mass.
The blending amount (residual amount) of "dissolved water" in each example in Table 1 is an amount appropriately set so that the total of all raw materials in each example is 100% by mass. In this specification, the same applies hereinafter.
The pH of the iced Earl Gray tea lattes of Examples 1 to 7 decreased as the proportion of whey powder increased, and the pH of Example 1 was 6.7 and the pH of Example 7 was 6.5.

<Evaluation>
A sensory evaluation test was conducted on the obtained iced Earl Gray tea latte by seven well-trained professional panelists (panelists A to G). The temperature of the test articles (Examples 1 to 7) was adjusted to 10°C. The iced Earl Gray tea latte of Example 1 was provided to each panelist, and after using this as the standard (score 4), the iced Earl Gray tea lattes of Examples 2 to 7 were compared in terms of coolness, refreshing feeling, black tea taste, and taste. The panelists discussed in advance what they would like to evaluate.
Specifically, the following items are classified into 7 levels (1: very weak than the standard, 2: weaker than the standard, 3: slightly weaker than the standard, 4: standard (example 1), 5: slightly stronger than the standard, 6: Stronger than the standard, 7: Very strong than the standard), and the average value of the seven panelists' ratings was calculated. The higher the score for each of the cooling sensation, refreshing sensation, black tea flavor, and deliciousness, the better it is as an iced Earl Gray tea latte.
・Coolness: Feeling cold.
・Refreshing feeling: You can drink it easily.
・Tea feeling: You can feel the taste and aroma of black tea from the middle note to the last note.
・Deliciousness: The overall deliciousness of the iced Earl Gray tea latte, which combines the cooling sensation, refreshing sensation, and black tea flavor.
The calculated average value was judged based on the following criteria.
A: Average score is 5.5 or more.
B: Average score is 4.5 or more and less than 5.5.
C: Average score is less than 4.5.
The results are shown in Table 2.

Regarding the cool feeling and refreshing feeling, all of Examples 2 to 7 had a stronger cool feeling and refreshing feeling compared to Example 1. In particular, in Examples 4 to 7, the average was 5.5 or more. From this result, it was found that by including the solid content derived from whey isolate as the non-fat milk solid content, a cool and refreshing feeling was imparted to the milk-containing beverage. In particular, it has been shown that when the ratio of solid content derived from whey isolate to nonfat milk solid content is 50% by mass or more, the effect of imparting a cool feeling and refreshing feeling is excellent.
In addition, the ratio of the mass of milk protein to the total mass of the milk-containing beverage is 0.95% by mass or less, the mass ratio of lactose to the total mass of the milk-containing beverage is 2.67% by mass or more, and lactose/milk It has been shown that when the protein content is 2.5 or more, the effect of imparting a cool feeling and refreshing feeling is excellent.
In addition, when calculating the ratio of the mass of lactose to the total mass of the milk-containing beverage in Table 1, the carbohydrate content of 53.3 mass% of skim milk powder was regarded as the lactose content. The same applies to Test Examples 2 and 3 below.
Regarding the black tea taste, the average was 4.6 or higher in Examples 4 to 7, indicating that the black tea taste was enhanced.
Regarding the taste, the difference from Example 1 was small in Examples 2 to 4 and 7, but the average was 4.5 or more in Examples 5 to 6, indicating that the taste was enhanced. This result showed that when the solid content derived from whey isolate relative to non-fat milk solid content was 60 to 75% by mass, the taste of the milk-containing beverage was enhanced.

(Test example 2)
In Test Example 2, considering the possibility that the sourness of whey isolate affects the cool and refreshing feeling, we neutralized the whey isolate to eliminate the effect of sourness, and then added the whey isolate to milk. This study was conducted to evaluate the effects on the cooling sensation, refreshing sensation, black tea flavor, and taste of black tea beverages.

<Manufacture of iced Earl Gray tea latte>
Iced Earl Gray tea lattes of Examples 8 to 14 were produced according to the formulations shown in Table 3 and according to the procedures shown below. Examples 8 to 10 are comparative examples, and Examples 11 to 14 are examples.
Whey powder was dissolved in dissolution water at room temperature, and sodium carbonate was added to neutralize the solution to a pH of 6.7 to obtain a whey powder solution.
The black tea extract obtained in Preparation Example 1, skim milk powder, the above whey powder solution, cream, liquid sugar, flavor, and dissolved water were mixed. The resulting mixture was homogenized using a homogenizer at 75°C and 15 MPa, heat sterilized at 80°C for 10 minutes using a batch sterilizer, and then cooled to 10°C to obtain an iced Earl Gray tea latte. Ta. The non-fat milk solid content of the obtained iced Earl Gray tea latte was 4.09% by mass.
The pH of the iced Earl Gray tea lattes of Examples 8 to 14 was all 6.7.

<Evaluation>
The obtained iced Earl Gray tea latte was subjected to the same sensory evaluation as in Test Example 1, and the average value of the scores of seven panelists was calculated, and the average value was determined. However, in the sensory evaluation of Test Example 2, the iced Earl Gray tea latte of Examples 9 to 14 was evaluated based on the iced Earl Gray tea latte of Example 8 rather than the iced Earl Gray tea latte of Example 1. and relatively evaluated the taste. The results are shown in Table 4.

Regarding the cooling sensation, the difference in Example 9 from Example 8 was small, but the cooling sensation was stronger in Examples 10 to 14 compared to Example 8.
Regarding the refreshing feeling, Examples 9 to 10 had a small difference from Example 8, but Examples 11 to 14 had an average of 4.5 or more, and the refreshing feeling was stronger compared to Example 8.
These results show that the inclusion of solids derived from whey isolate imparts a cooling and refreshing feeling to milk-containing beverages, especially when the ratio of solids derived from whey isolate to non-fat milk solids is 50% by mass. % or more, it was shown that the effect of imparting a cool feeling and refreshing feeling is excellent.
Furthermore, it was found that the inclusion of solid content derived from whey isolate imparts a cool and refreshing feeling to a milk-containing beverage, regardless of the presence or absence of sour taste derived from whey isolate.
In addition, the ratio of the mass of milk protein to the total mass of the milk-containing beverage is 0.95% by mass or less, the mass ratio of lactose to the total mass of the milk-containing beverage is 2.67% by mass or more, and lactose/milk It has been shown that when the protein content is 2.5 or more, the effect of imparting a cool feeling and refreshing feeling is excellent.
Regarding the black tea flavor, it was found that the black tea flavor was enhanced in Examples 11 to 13.
Regarding the taste, Examples 9 to 10 and 14 had a small difference from Example 8, but Examples 11 to 13 had an average of 4.5 or higher, indicating an increase in taste.
This result showed that when the solid content derived from whey isolate relative to non-fat milk solid content was 50 to 75% by mass, the taste of the milk-containing beverage was enhanced.

(Test example 3)
Test Example 3 was conducted to evaluate the influence of whey isolate on the cooling sensation, refreshing sensation, coffee sensation, and taste of milk-containing coffee beverages.

<Manufacture of iced coffee latte>
Iced coffee lattes of Examples 15 to 21 were produced according to the formulations shown in Table 5 and according to the procedures shown below. Examples 15 to 17 are comparative examples, and Examples 18 to 21 are examples.
Commercially available roasted coffee beans with a roasting degree (L value) of 17 were ground in a coffee mill (Fujikaki Co., Ltd., Type R-440) to prepare coffee powder. A paper filter was filled with 30 g of the obtained coffee powder, and 100° C. extraction water was poured into the filter to moisten the coffee powder. After that, the soluble solids are extracted by continuously pouring water, and the resulting extract is neutralized by adding sodium carbonate to a pH of 6.7, cooled to below 10°C, and extracted with coffee. It was made into a liquid.
The above coffee extract, skim milk powder, whey powder, cream, liquid sugar, flavor, and dissolved water were mixed. The resulting mixed liquid was homogenized with a homogenizer under homogenization conditions of 75°C and 15MPa, heat sterilized at 80°C for 10 minutes using a batch sterilizer, and then cooled to 10°C to obtain an iced coffee latte. . The pH of the iced coffee lattes of Examples 15 to 21 decreased as the proportion of whey powder increased, and the pH of Example 15 was 6.7, and the pH of Example 21 was 6.5.

<Evaluation>
A sensory evaluation test was conducted on the obtained iced coffee latte by seven well-trained professional panelists (panels a to g). The temperature of the test articles (Examples 15-21) was adjusted to 10°C. The iced coffee latte of Example 15 was provided to each panelist, and based on this as a standard (score 4), the iced coffee lattes of Examples 16 to 21 were compared in terms of their relative coolness, refreshing feeling, coffee feeling, and taste. The panelists discussed their evaluations in advance.
Specifically, the following items are graded into 7 levels (1: very weak than the standard, 2: weaker than the standard, 3: slightly weaker than the standard, 4: standard (Example 15), 5: slightly stronger than the standard, 6: Sensory evaluation was performed on the basis of 7: Stronger than the standard (7: Very strong than the standard), and the average value of the ratings of 7 panelists was calculated. The higher the score for each of the cool feeling, refreshing feeling, coffee feeling, and deliciousness, the more preferable it is as an iced coffee latte.
・Coolness: Feeling cold.
・Refreshing feeling: You can drink it easily.
・Coffee feeling: Feel the taste and aroma of coffee from the middle note to the last note.
・Deliciousness: The overall deliciousness of the iced coffee latte combines coolness, refreshingness, and coffee taste.
The results are shown in Table 6.

Regarding the cool feeling and refreshing feeling, all of Examples 16 to 21 had a stronger cool feeling and refreshing feeling than Example 15. In particular, in Examples 18 to 21, the average was 5.5 or more. These results show that even when the flavor component is coffee extract, the inclusion of solids derived from whey isolate as non-fat milk solids imparts a cool and refreshing feeling to milk-containing beverages. Ta. In particular, it has been shown that when the ratio of solid content derived from whey isolate to nonfat milk solid content is 50% by mass or more, the effect of imparting a cool feeling and refreshing feeling is excellent.
In addition, the ratio of the mass of milk protein to the total mass of the milk-containing beverage is 0.95% by mass or less, the mass ratio of lactose to the total mass of the milk-containing beverage is 2.67% by mass or more, and lactose/milk It has been shown that when the protein content is 2.5 or more, the effect of imparting a cool feeling and refreshing feeling is excellent.
Regarding the coffee taste, the average was 4.6 or more in Examples 17 to 21, indicating that the coffee taste was enhanced.
Regarding the taste, Examples 16 to 17 and 21 had a small difference from Example 15, but Examples 18 to 20 had an average of 4.5 or more, indicating an increase in taste. This result showed that when the solid content derived from whey isolate relative to non-fat milk solid content was 50 to 75% by mass, the taste of the milk-containing beverage was enhanced.

Claims (10)

A milk-containing beverage containing a flavor component and a milk component,
A milk-containing beverage, wherein the milk component includes a solid content derived from a whey isolate, and a ratio of the solid content derived from the whey isolate to the non-fat milk solid content of the milk-containing beverage is 50% by mass or more. A milk-containing beverage containing a flavor component and a milk component,
The ratio of non-fat milk solids to the total mass of the milk-containing beverage is 1% by mass or more,
A milk-containing beverage, wherein the milk-containing beverage has a lactose/milk protein mass ratio of 2.5 or more. The milk-containing beverage according to claim 1, wherein the whey isolate is whey powder. The milk-containing beverage according to claim 1 or 2, wherein the ratio of the non-fat milk solid content to the total mass of the milk-containing beverage is 1 to 15% by mass. The milk-containing beverage according to claim 1 or 3, wherein the ratio of the solid content derived from the whey isolate to the total mass of the milk-containing beverage is 2% by mass or more. The flavor component is at least one selected from the group consisting of tea extract, tea extract, matcha, coffee extract, fruit juice, cocoa, caramel, chocolate, vegetable juice, spice, and fragrance. The milk-containing beverage according to 1 or 2. The milk-containing beverage according to claim 6, wherein the tea extract is at least one selected from the group consisting of black tea extract, green tea extract, hojicha extract, oolong tea extract, and jasmine tea extract. The milk-containing beverage according to claim 1 or 2, wherein the milk-containing beverage has a pH of 6.4 to 7.0 at 20°C. A method for producing a milk-containing beverage containing a flavor component and a milk component, the method comprising:
A step of mixing the flavor component and a milk component-containing raw material,
The milk component-containing raw material includes whey isolate,
In the mixing step, the milk component-containing raw material is mixed so that the ratio of the solid content derived from the whey isolate to the non-fat milk solid content of the milk-containing beverage is 50% by mass or more. Production method. A method for producing a milk-containing beverage containing a flavor component and a milk component, the method comprising:
A step of mixing the flavor component and a milk component-containing raw material,
The milk component-containing raw material contains lactose and milk protein,
In the mixing step, the ratio of non-fat milk solids of the milk component-containing raw material to the total mass of the milk-containing beverage is 1% by mass or more, and the mass ratio expressed by lactose/milk protein in the milk-containing beverage. A method for producing a milk-containing beverage, comprising mixing the milk component-containing raw materials so that the amount of milk is 2.5 or more.